Warmup Discuss with your group what you remember about your molecular gastronomy technique.
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Transcript of Warmup Discuss with your group what you remember about your molecular gastronomy technique.
Warmup
Discuss with your group what you remember about your molecular gastronomy technique
Suspension (thickening)
Colloid - a mixture where the solute remains as evenly distributed particles instead of dissolving
Suspension (thickening)Hydrocolloid - a special type of colloid where the particles like water (hydrophilic)
Xanthan Gum is a hydrocolloid
When the particles interact with water they stretch out and take up much more space, thickening the liquid
Agar Agar Spaghetti
This technique is an extension on the suspension technique
In the agar agar spaghetti technique a hydrocolloid (agar agar) is used again but this time it cross-links and forms a gel
Maltodextrin snow
Maltodextrin can absorb large amounts of fats. When it absorbs the fat the liquid turns into “snow.”
In your mouth the maltodextrin dissolves leaving behind the original ingredient
Spherification/Reverse spherification
+ Ca2+
Spherification, start with a liquid mixed with alginate and drop into calcium bath
Reverse spherification, start with a liquid that contains a high calcium content and drop into alginate bath
Challenge Specifics
Come in with a plan! Know what you want to do and how you want to do it!
9:30-10:30 Work on Recipe
10:30-11:00 Present your Recipe
11am Judging starts
Presentation
What molecular gastronomy technique did you use? What is the science behind it?
How many calories is your snack and what is the macromolecule breakdown (carbs/proteins/fats)?
How does your recipe impact the nitrogen cycle?
Judged on each of the following categories
Aesthetics
Nutritional content (calories/macromolecules)
Knowledge of science
Collaboration
Today
● Practice run of your recipe● Prepare what you want to present at the
cook off if you have time